Pin A vibrant, nourishing twist on classic enchiladas, featuring roasted sweet potatoes, protein-rich black beans, and hearty kale, all baked together in one pan with zesty enchilada sauce and melty cheese.
I first made these enchiladas on a weeknight when I wanted a comforting dinner without much fuss. The combination of veggies, beans, and melty cheese quickly became a family favorite.
Ingredients
- Sweet potatoes: 2 medium, peeled and diced (about 3 cups)
- Kale: 2 cups chopped, tough stems removed
- Red onion: 1 small, diced
- Garlic: 2 cloves, minced
- Black beans: 1 can (15 oz / 425 g), drained and rinsed
- Ground cumin: 1 tsp
- Chili powder: 1 tsp
- Smoked paprika: ½ tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Olive oil: 2 tbsp
- Enchilada sauce: 2 cups (480 ml), store-bought or homemade
- Corn or flour tortillas: 8 small (GF if needed)
- Shredded cheese: 1½ cups (170 g), cheddar, Monterey Jack, or Mexican blend
- Fresh cilantro (optional): chopped
- Sliced avocado (optional):
- Lime wedges (optional):
- Sour cream or Greek yogurt (optional):
Instructions
- Prepare the pan:
- Preheat oven to 400°F (200°C). Lightly grease a large oven-safe skillet or baking dish.
- Mix vegetables and seasonings:
- Toss diced sweet potatoes, kale, red onion, and garlic with olive oil, cumin, chili powder, smoked paprika, salt, and pepper until well coated.
- Roast vegetables:
- Spread vegetable mixture evenly in skillet. Roast for 20 minutes, stirring halfway.
- Add beans and sauce:
- Remove from oven. Add black beans and ½ cup enchilada sauce to vegetables, mix gently.
- Prepare tortillas:
- Warm tortillas until pliable (microwave or dry pan).
- Fill and roll enchiladas:
- Spoon about ⅓ cup filling onto each tortilla, roll up, and nestle seam-side down in skillet over remaining filling.
- Top and bake:
- Pour remaining enchilada sauce over enchiladas, sprinkle with shredded cheese.
- Bake:
- Return to oven and bake 15 minutes, until cheese is melted and bubbly.
- Garnish and serve:
- Top with cilantro, avocado, lime wedges, and sour cream if desired. Serve warm.
Pin We love making this one-pan meal for Sunday dinner. Even our pickiest eater requests seconds when these enchiladas land on the table.
Required Tools
Large oven-safe skillet or baking dish, mixing bowl, cutting board and knife, spoon or spatula
Allergen Information
Contains dairy if using regular cheese, and gluten if using flour tortillas. Substitute dairy-free cheese and gluten-free tortillas for a safe option.
Nutritional Information
Per serving: 430 calories, 13 g total fat, 64 g carbohydrates, 15 g protein
Pin These enchiladas are vibrant and nourishing, perfect for sharing any night of the week. Enjoy leftovers for an easy lunch the next day.
Recipe Q&A
- → Can I make this dish vegan?
Yes, by using dairy-free cheese or omitting cheese entirely, you can create a vegan-friendly version without compromising flavor.
- → What can be used instead of kale?
Spinach or Swiss chard are good alternatives if you prefer a different leafy green.
- → How do I ensure tortillas stay soft when baking?
Warm the tortillas briefly in a microwave or dry pan before filling to make them pliable and prevent cracking during baking.
- → Can I add heat to this dish?
Yes, adding diced jalapeños to the filling or serving with a spicy salsa can introduce extra heat.
- → Is it possible to make this gluten-free?
Use certified gluten-free tortillas to keep the dish gluten-free without altering the taste.